beef brisket with caramelized onions
(1 rating)
Sunday Dinners at my grandmothers, Nothing better than that. This recipe is close to hers. I hope you enjoy it. I found this recipe in Southern Living, but I added a couple of things to make it like my grandmothers.
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(1 rating)
yield
8 serving(s)
prep time
1 Hr 15 Min
cook time
4 Hr 30 Min
Ingredients For beef brisket with caramelized onions
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4 lbbeef brisket flat, cut into 3 pieces
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1 1/2 tspsalt
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1 1/2 tsppepper
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2 Tbspvegetable oil
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3 lgwhite onions, cut in half and thinly sliced
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4shallots, sliced
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1750 milliliter bottle of dry red wine
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1 1/2 tspchopped fresh rosemary, divided
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10 ozcipollini onions, peeled
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2cloves of garlic, crushed
How To Make beef brisket with caramelized onions
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1Preheat oven to 350. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides. About 15 minutes. Transfer to a plate, reserving drppings in Dutch oven.
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2Add white onions and shallots to hot drippings in Dutch oven, sprinkle with sugar. Cook over medium heat, stirring often till onions are soft and caramelized. Stir in wine, 1 tsp rosemary , garlic and brisket. Top with cipollini onions and cover.
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3Bake at 350 degrees for 4 hours or until brisket is tender. Remove from oven and let stand, covered, for 30 minutes. transfer brisket to cutting board and put onions and garlic in a large bowl, reserving liquid in dutch oven. Cover brisket and onions with aluminum foil.
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4Bring reserved liquid to a boil over high heat, stirring often about 10 minutes. Or until liquid is reduced by half. Stir in cooked onions and 1/2 tsp. rosemary. CUT brisket across the grain into thick slices. Serve with onion mixture.
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